Here on our property at Razorback, NSW, we’ve raised some Charolais cattle. We’ve done this through times of green and, more recently, a year of drought. During that time, a few of our bovine family have ‘gone to Grandma and Grandpa’s’. Normally this means they’ve gone to greener pastures and some hand-mown grass clipping treats from Grandpa.
However, recently the drought has meant that even their greener pastures have been challenged. Kev (a Charolais-Wagyu cross) had a couple of good years up at the grandparent’s place. But then he proved not to be a very ‘effective’ bull. In lean times, an ineffective bull means it’s more effective for him to migrate to the freezer.
Tough. But true.
My parents have a kind butcher that came to the farm to assist Kev on that final journey in a non-traumatic way. He was then shared between the freezers of three households including ours.
While it can be somewhat unsettling to eat meat from one of your own cows, it is comforting to know that Kev lived a happy life that ended without trauma.
Marcella’s ‘Beef’ chapter proved helpful. The butcher declared that Kev was ‘pretty lean’ (because of the drought), so we didn’t end up with lots of ‘marbled meat’. But we figure it’s healthier that way….
The one beef recipe I remembered to take a photo of is seen below, along with a few others made from things other than beef. The other beef recipes mentioned at the end were equally delicious.
Each time we sit to eat a meal of beef, we toast Kev and give thanks for his life!
All caught up!: #166 ‘Beef Fillet with Red Wine’, #167 ‘Boiled Swiss Chard Salad’, #168 ‘Beef Roast with Braised Onions’, #169 ‘Tuscan Meat Roll with White Wine and Porcini Mushrooms’, #170 ‘Veal Scaloppine with Tomato, Oregano and Capers’, #171 ‘Sweet and Sour Tuna Steaks, Trapani Style’ and #172 ‘Fried Courgette Sauce with Garlic and Basil’ with the extended family and Kev at our table.